- 1/2 C Unsalted butter, browned.
- 1/4 C Sugar
- 3/4 C Light brown sugar
- 1 Large egg
- 1/2 tsp Pure vanilla extract
- 3 tbsp Maple syrup
- 1 1/2 C Flour
- 1/4 tsp Baking soda
- 1/4 tsp Cream of tartar
For the coating
- 2 tbsp Sugar
- 1 tbsp Cinnamon
For the frosting
- 1/2 C Butter, softened
- 2 C Powdered sugar
- 1 tbsp Heavy whipping cream
- 2 tbsp Maple syrup
- 2 tsp Cinnamon
- Preheat oven to 375° and coat mini muffin pan with cisco or with a light spray of cooking spray.
- Brown butter in a sauce pan over medium heat. Once butter is melted, stir constantly until butter turns light brown and starts to have a nutty aroma.
- Combine browned butter with sugar and light brown sugar and beat on medium speed until well creamed together.
- Add egg, vanilla and maple syrup. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined.
- On a small plate, combine sugar and cinnamon and stir to combine. Measure out about two tablespoons of dough. Roll into a ball and then roll in cinnamon sugar mixture.
- Place into a mini muffin pan. Bake at 375° for 10-14 minutes until they turn light brown.
- Remove from oven and allow to set for 5-10 minutes. Use a tart shaper and gently press into the center of the cookie to form a cup.
- Allow cookies to set for another 10 minutes before removing from muffin tin. Allow to cool completely.
For the Frosting
- Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
- Add powdered sugar and slowly increase speed from low to medium. Frosting will become thicker. Add heavy whipped cream and increase speed to medium high; beat for several minutes until light and fluffy.
- Lastly, add maple syrup and cinnamon and beat until incorporated.
- Fill cookie cups with frosting once cookies are cooled.